Pork fillet with baby apples

Lightly sprinkle the pork fillet with the balsamic vinegar. Place the meat in a glass or ceramic dish along with a few sprigs of fresh thyme.
Sprinkle generously with olive oil and cover with plastic wrap. Leave in the fridge overnight. The next day let the meat reach room temperature and preheat the oven to 220 ºC.
Season the fillet lightly with salt and freshly ground black pepper and place on a grill rack over an ovenproof dish. Pour a little water or a mixture of water and wine into the dish.
Depending on the thickness of the cut, roast the meat for about 5 to 7 minutes on each side until just done, taking care not to overcook. Remove from the oven, wrap the fillet in aluminium foil and set aside. Reserve the pan juices.
Over medium heat sauté the baby apples in the butter until they just begin to brown.
Add the honey and heat until the sauce is slightly caramelised. Add the reserved pan juices and boil rapidly until the sauce has reduced and is slightly syrupy.
Slice the fillet into fairly thick slices and serve on top of couscous with the apples and sauce.